Method and Apparatus for Preparing Beverage Suitable for Consumption

ABSTRACT

The invention relates to a method and an apparatus ( 1 ) for preparing a beverage suitable for consumption from at least two ingredients and an amount of liquid such as water which is supplied to the ingredients, wherein a first ingredient comprises a substance to be extracted such as ground coffee, and a second ingredient comprises a substance such as milk powder/creamer, sugar and such additives, soluble in liquid such as water During a first period, the liquid having, at most, a first temperature, is supplied to the first and second ingredient for obtaining a first beverage part, and, during a second period, the liquid having, at least, a second temperature is supplied to the first and second ingredient for obtaining a second beverage part. The first and the second beverage parts are combined for obtaining the beverage.

The invention relates to a method for preparing a beverage suitable forconsumption from at least two ingredients and an amount of liquid suchas water which is supplied to the ingredients,

wherein a first ingredient comprises a substance to be extracted or tobe dissolved with a liquid, and a second ingredient comprises asubstance to be extracted or to be dissolved with a liquid.

The invention also relates to an apparatus for preparing a beveragesuitable for consumption from at least two ingredients and an amount ofliquid such as water which is supplied to the ingredients,

wherein a first ingredient comprises a substance to be extracted or tobe dissolved and a second ingredient comprises a substance to beextracted or to be dissolved;

the apparatus being provided with at least one holder system forreceiving the first and second ingredient, the holder system beingprovided with at least one inflow opening and at least one outflowopening and liquid supply means for during use, supplying a liquid tothe at least one inflow opening of the holder system.

Such a method is known from the international patent applicationWO04/018326. Here, the first ingredient comprises, for instance, asubstance to be extracted such as ground coffee and the secondingredient comprises a substance to be dissolved such as milkpowder/creamer and the like. The first ingredient may be included in afirst compartment formed by a covering which is manufactured, at leastsubstantially, from a sheet-shaped material such as filtering paper. Thesecond ingredient is included in the second compartment which is also atleast substantially formed by a covering manufactured from asheet-shaped material such as filtering paper. The first and secondcovering can then be fixedly interconnected and form one whole. In use,the hot water first flows, for instance, through the first compartmentso that a coffee extract is formed, whereupon the hot water with thecoffee particles therein flows through the second compartment so thatthe soluble substance dissolves. The ready beverage then leaves thesecond covering. Thereupon, in a known manner, air can then be whippedinto the ready beverage so that coffee with a fine-bubble froth layer isformed. A drawback of the known method is that the fine-bubble frothlayer has a brown color. The fact is that when the hot water flowsthrough the covering, both coffee particles and dissolved particles ofthe second ingredient are taken up in the hot water.

The object of the invention is to provide a method wherein it ispossible to obtain a ready beverage, with, for instance, frothed milkfloating on a coffee extract, so that a real cappuccino is obtained.More in general, the invention has for an object to provide a methodwherein the first and the second ingredient dissolve in the liquidand/or are extracted in a manner such that the first and secondingredient do not dissolve and/or are extracted simultaneously, and alsoin a manner such that the first and second ingredient are dissolvedand/or extracted at least partly independently of each other.

To that end, the method according to the invention is characterized inthat the method comprises the steps of:

supplying, during an at least first period, to the first and secondingredients the liquid having, at most, a first temperature forobtaining a first beverage part,

supplying, during an at least second period, to the first and secondingredients, the liquid having, at least, a second temperature forobtaining a second beverage part;

combining the first and the second beverage parts for obtaining thebeverage; and

selecting the first and second ingredients and the first and secondtemperatures in a manner such that during the first period, the firstingredient dissolves or is extracted to a greater or smaller extent thanduring the second period, and/or that during the first period, thesecond ingredient dissolves or is extracted to a greater or smallerextent than during the second period, so that the first and secondbeverage parts differ from each other.

It appears that with the features according to the invention, that is,supplying to the first and second ingredient the liquid having, at most,the first temperature during a first period, and supplying to the firstand second ingredient the liquid having, at least, the secondtemperature during the second period, it is possible in a simple manner,to render independent of each other the points in time at which the twoingredients dissolve and/or extract and/or the extent to which the twoingredients dissolve and/or extract.

Thus, a first beverage part can be obtained which differs from thesecond beverage part. This offers the possibility, utilizing the factthat the first beverage part differs from the second beverage part, tothen obtain, when combining the first and second beverage parts, abeverage with desired properties. The quantities of the first and secondbeverage parts can, for instance, be varied by varying the length of thefirst and second period. If, subsequently, the first and second beverageparts are combined to form a ready beverage, the flavour and/orappearance of the beverage will depend on the amount of first and secondbeverage part. The first and second beverage parts may be combined suchthat they mix well. However, it is also possible that the first andsecond beverage parts are combined such that they do not mix well sothat a beverage is obtained in which the first and second beverage partremain separated from each other, at least to large extent. Here, forinstance, a cappuccino where milk is present on top of the coffeeextract can be considered.

A possible example is the following. The substance to be extractedcomprises ground coffee. The first temperature is selected such thatwhen a liquid having, at most, the first temperature is supplied to thefirst and second ingredient, the first ingredient does, at leastsubstantially, not extract. The second temperature is also selected suchthat when the liquid having a temperature higher than the secondtemperature is supplied to the first and second ingredient, the firstingredient is extracted. Further, as second ingredient, a milkpowder/creamer is selected having as a property that this dissolves inthe liquid when the temperature of the liquid is lower than the firsttemperature and when the temperature is higher than the secondtemperature. When, subsequently, the first period is earlier than thesecond period, this results in the first ingredient not being extractedduring the first period while the second ingredient does dissolve. Here,the first beverage part consists of milk when the liquid consists ofwater. Further, the first period can be selected to be so long that atthe end of the first period, the second ingredient has dissolved atleast virtually completely. Then, during the second period, the firstingredient is extracted. The second beverage part will then consistvirtually only of coffee extract. If, during the second period, afurther portion of the second ingredient will also dissolve, in fact,coffee extract is obtained with some milk added thereto.

When, thereupon, in a known manner, air is whipped into the firstbeverage part, frothed milk is obtained. Also, the second ingredient mayfurther be provided with a substance that, together with a liquid suchas water, generates froth. The frothed milk can for instance be suppliedto a mug. When, to the frothed milk, the second beverage part in theform of the coffee extract is added, the frothed milk will float on thecoffee extract and an attractive cappuccino is obtained with a whitefroth layer of milk. However, it is also possible not to whip air intothe first beverage part. In that case, when they are combined in acontainer, the first and second beverage parts will mix at leastvirtually completely. Then, ordinary coffee with milk is obtained.However, by varying the length of the first and second period, theamount of coffee extract in the beverage may be varied.

In the above-mentioned example, the first ingredient had as propertiesthat extraction takes place only when the liquid has a temperature thatis higher than the second temperature. In fact, dissolution of thesecond ingredient in the liquid takes place at any temperature. Othervariations however are conceivable. It is, for instance, also possiblethat the first ingredient is extracted only when the temperature islower than the minimum second temperature while the second ingredientdissolves at any temperature. It is also possible that a secondingredient dissolves only when the temperature of the liquid is lowerthan the maximum first temperature or dissolves only when thetemperature of the liquid is higher than the minimum second temperature.In the latter two cases, the first ingredient can be extracted at arandom temperature. The difference between the first and secondbeverages parts is then obtained on the basis of the fact that thesecond ingredient dissolves to a greater or lesser extent depending onthe temperature. Then, the first and second beverage parts can becombined in different manners for obtaining the beverage. Here, again,air can be whipped into one of the two beverage parts so that thisbeverage part floats on the other beverage part. Generally, air can alsobe whipped into both beverage parts. It is also possible that no air atall is whipped in, whereby the two beverage parts mix while also, thecompositions of the beverage from the first and second beverage partscan be varied by varying the first and second period. Preferably, ittherefore applies that the first ingredient comprises a substance to beextracted in the liquid, such as ground coffee, and the secondingredient comprises a substance such as milk powder/creamer, sugar andsuch additives to be dissolved in the liquid.

It is preferred that the first temperature be lower than the secondtemperature. This offers the advantage that the liquid having, at most,the first temperature has, at all times, a lower temperature than theliquid having, at least, the second temperature. As a result,dissolution and extraction of the two ingredients is separated evenbetter in the first and the second period.

Preferably, the first period is earlier than the second period. Thisentails that first, the liquid having, at most, the first temperatureand then the liquid having, at least, the second temperature aresupplied to the ingredients. This has as an advantage that thetemperature of the liquid which is in contact with the first and secondingredient during the first period, is substantially determined by thetemperature of the liquid which is supplied to the first and secondingredient. If the second period were earlier than the first period, asa result of the relatively hot liquid which is supplied during thesecond period to the first ingredient and the second ingredient, thetemperature of the first and second ingredient is already high. And thisalso applies to an optional holder, or holders in which theseingredients are included. When, thereupon, during the first period, theliquid having, at most, the first temperature is supplied to the firstand second ingredient, cooling will be involved which may last sometime.

Preferably, it applies that the first temperature is selected such thatduring the first period, the first ingredient is at least virtually notextractable with the liquid and that the second temperature is selectedsuch that during the second period the first ingredient is extractablewith the liquid.

It further preferably applies that the first temperature is selectedsuch that at least during the first period, the second ingredient issoluble in the liquid.

The obtained beverage will have a temperature which depends on theamount and the temperature of the liquid having, at most, the firsttemperature and the amount and the temperature of the liquid having, atleast, the second temperature. Preferably, the first temperature and thesecond temperature are selected such that the beverage suitable forconsumption has a predetermined temperature. This offers the advantagethat the obtained beverage can have a temperature which is suitable orpleasant for consumption.

It is preferred that the first ingredient is included in a first pouchwhile the first pouch comprises a covering of a sheet-shaped materialsuch as filtering paper, transmissive to the liquid and forming abarrier to the first ingredient, and that the second ingredient isincluded in a second pouch while the second pouch comprises a coveringof a sheet-shaped material such as filtering paper, transmissive to theliquid and forming a barrier to the second ingredient. Preferably, thefirst pouch and the second pouch are placed in a holder system, theholder system being provided with at least one inflow opening and atleast one outflow opening and a liquid flow path extending from the atleast one inflow opening to the at least one outflow opening while, inuse, the liquid is supplied to the at least one inflow opening forflowing through the first and the second pouch, while the first andsecond beverage part leave the holder system via the at least oneoutflow opening. This offers the advantage that in a simple manner, thebeverage of the first and the second ingredient can be obtained.

The apparatus according to the invention is characterized in that theapparatus is designed for supplying, during a first period, the liquidhaving, at most, a first temperature to the holder system, such that theliquid comes into contact with the first and the second ingredient forobtaining a first beverage part of the beverage which is dispensed viathe at least one outflow opening, and for supplying, during a secondperiod, the liquid having, at least, a second temperature to the holdersystem, such that the liquid comes into contact with the first and thesecond ingredient for obtaining a second beverage part of the beveragewhich is dispensed via the at least one outflow opening. This offers theadvantage that dissolving and extracting can be separated in time,thereby substantially preventing the substance to be extracted frombeing extracted simultaneously with the dissolution of the substance tobe dissolved.

With reference to embodiments represented in the drawing, albeitexclusively as a matter of non-limitative examples, the invention willpresently be further elucidated. In the drawing:

FIG. 1 shows a cross-section of a first embodiment of an apparatusaccording to the invention for carrying out a method according to theinvention;

FIG. 2 shows a cross-section of a second embodiment of an apparatusaccording to the invention for carrying out a method according to theinvention;

FIG. 3 shows a cross-section of a third embodiment of an apparatusaccording to the invention for carrying out a method according to theinvention; and

FIG. 4 shows a number of possible curves of the temperature of theliquid in time, with the apparatus according to FIG. 1, FIG. 2 or FIG.3.

In the Figures, corresponding parts are indicated with identicalreference numerals.

In FIG. 1, reference numeral 1 indicates an apparatus for preparing abeverage suitable for consumption according to the invention. Theapparatus 1 is provided with a holder system 2, comprising a holder 4 inwhich a first ingredient 10 is included, comprising at least an amountof substance to be extracted and/or to be dissolved. In this example,the first ingredient 10 is included in a first pouch comprising acovering 12 of filtering paper.

In the holder 4, also, a second ingredient 6 is included comprising atleast an amount of substance to be extracted and/or to be dissolved. Inthis example, the second ingredient 6 is included in a second pouch,comprising a covering 8 of filtering paper.

The apparatus 1 is further provided with liquid supply means 14 which,in this example, are provided with a liquid reservoir 16 in which aliquid 18 (in this example water) is included, and with a supply tube 20through which, in use, the water can be transported from the reservoir16 to the holder system 2. In this example, in the supply tube 20, aliquid pump 22 is included for pumping the water 18 from the reservoir16 to the holder system 2.

The apparatus is further provided with a heating unit 24 for heatingwater flowing through the supply tube. Further, the apparatus isprovided with a control device 26 for controlling the heating unit 24and the pump 22.

The holder system 2, which is formed in this example by the holder 4, isprovided with an inflow opening 30 and an outflow opening 32.

In use, the control unit 26 controls the heating unit 24 and the pump 22such that during a first period, to the first and second ingredient, thewater having, at most, a first temperature is supplied to the holder 4for obtaining a first beverage part. The water that is supplied to theholder 4 will flow through the first and second pouch for obtaining thefirst beverage part which leaves the holder 4 via the outflow opening32. The control device 26 also controls the heating unit 24 and the pump22 such that during a second period, the water is supplied to the firstand second ingredient with, at least, a second temperature for obtaininga second beverage part. The water that is supplied to the holder 4, andwhich has, at least, the second temperature will also flow through thefirst and second pouch to then flow in the form of the second beveragepart, via the outflow opening 32 from the holder 4. Then, the first andsecond beverage parts are combined in a mug 34 placed under the holder 4for obtaining the beverage. Here, it further applies that the first andsecond ingredient, and the first and second temperatures are selectedsuch that during the first period, the first ingredient dissolves, or isor extracted to a greater or lesser extent than during the second periodand/or that during the first period the second ingredient dissolves oris extracted to a greater or lesser extent than during the secondperiod. The result is that the first and second beverage parts differfrom each other.

This offers, for instance, the following possibilities. Suppose thefirst ingredient is provided with a product to be extracted such asground coffee, and that the second ingredient is provided with awater-soluble substance such as a milk powder/creamer. Ground coffee hasas a property that with a liquid such as water with a relatively lowtemperature, it can virtually not be extracted while, conversely, with aliquid such as water with a relatively high temperature, it can beextracted well. For milk powder/creamer it applies that it can bedissolved well in a liquid such as water at any temperature.

Therefore, in this example, the first temperature is selected such thatduring the first period, the first ingredient, comprising, in thisexample, the ground coffee, is at least virtually not extractable withthe liquid (in this example water) and that the second temperature isselected such that during the second period the first ingredient isextractable with the liquid (in this example water). It further appliesthat the first temperature is selected such that at least during thefirst period, the second ingredient, in this example milkpowder/creamer, is soluble in the liquid. This requirement is met in anycase because, as stated, milk powder/creamer dissolves both at arelatively high and at a relatively low water temperature.

When, during the first period, the water having, at most, the firsttemperature is supplied to the holder, this water will first of all flowthrough the first pouch. When this water flows through the first pouch,as a result of the relatively low temperature of the water, the coffeein the first pouch will hardly be extracted, if at all. Then, the waterflows from the first pouch 10, 12 to the second pouch 6, 8. The secondingredient, in this example milk powder/creamer, will then begin todissolve. The water with the milk powder/creamer dissolved therein and,possibly, some, but relatively little coffee extract, leaves the secondholder as the first beverage part. This first beverage part will thenconsist of milk, at least substantially. Then, during a second period,water having a temperature which is higher than the second temperature,is supplied to the holder. This water too will first flow through thefirst pouch. Because of the temperature of the water, the firstingredient will be extracted. The water with coffee particles therein,that is to say, coffee extract, leaves the first pouch and then flowsthrough the second pouch. If, during the first period, the secondingredient has not completely dissolved, also during the second period,the second ingredient will dissolve in the coffee extract. The coffeeextract with, optionally, a further, dissolved portion of the secondingredient, then leaves the holder 4 via the outflow opening 32 as thesecond beverage part. The second beverage part will then at leastsubstantially consist of coffee extract. The first and the secondbeverage part will mix well together in the mug 34. By, presently,varying the length of the first and the second period relative to eachother, the properties of the beverage in the holder 34 can bedetermined. If, for instance, the first period is relatively long, whilethe second period is relatively short, during the first period and,optionally also during the second period, relatively much of the secondingredient will be dissolved. However, during the first period, at leastvirtually no extraction of the ground coffee in the first pouch willtake place. This will take place only during the relatively short secondperiod. The result is that the second beverage consists of relativelylittle coffee extract with relatively much milk. When, thereupon, thesecond period is lengthened, the beverage will comprise relatively morecoffee extract. Thus, by selecting the length of the first and secondperiods, the properties of the beverage can be determined.

Another special use of the apparatus and method according to theinvention is the following. Suppose that, in addition to themilk/creamer, the second ingredient is further provided with a substancewhich generates froth when it is combined with a liquid (in this casewater). The result is then that in the above-described example, duringthe first period, a first beverage part is obtained which consist, atleast substantially, of milk with froth. This milk with froth will leavethe outflow opening 32 and end up in the mug 34. Then, as describedhereinabove, during the second period, the second beverage part thatconsists substantially of coffee extract will be generated. When thecoffee extract ends up in the mug, the froth of the milk will float onthe coffee extract. The result is that an attractive cappuccino isobtained. Further, the first and second temperature may be selected suchthat the beverage suitable for consumption has a predeterminedtemperature, preferably in the range of 30-100° C., more preferably inthe range of 70-95° C., still more preferably in the range of 85-94° C.In this example, the first period precedes the second period and thefirst and second period link up directly. However, this is not required.It is also possible that there is an interval between the end of thefirst period and the beginning of the second period. During thisinterval, the pump can be switched off. It is however also possible thatthe pump remains switched on. The result is that during this thirdperiod, to the holder, a third beverage part is supplied whoseproperties will depend on the selected temperature of the water.

It is also possible that the second period precedes the first period.Therefore, in that case, first, water is supplied having a temperaturewhich is higher than the second temperature. The result is that theground coffee in the first pouch is extracted and that at least a partof the second ingredient dissolves during this second period. When,thereupon, during the first period, water having a temperature which islower than the first temperature is supplied to the holder, at leastvirtually no coffee will be extracted in the first pouch while still apossible remainder of the second ingredient will dissolve in the secondpouch. Here too, it will apply that the first and second beverage partsdiffer from each other while the properties of the first and secondbeverage part and hence the properties of the beverage depend on thelength of the first and second period. These properties will also dependon the temperature eventually chosen of the water used during the firstperiod and the second period.

In the above-described example, it therefore applies that the cold waterhas a temperature that is, at most, equal to the first temperature. Thefirst temperature is such that the cold water is substantially notcapable of extracting the coffee 10 in the holder system 2 so that thecold water, entering the holder system 2 via an inflow opening 30, flowsthrough the covering 12 with ground coffee 10 and ends up in thecovering 8 with the soluble substance 6, while substantially no coffeeextract is formed. To this end, the temperature of the liquid is, atmost, equal to the first temperature, which first temperature, to thisend, is for instance in the range of 0-60° C., preferably in the rangeof 10-50° C., more preferably in the range of 15-40° C. The temperatureof the water that is supplied to the first and the second ingredient inthe holder 4 of the holder system 2 is here, for instance, in the rangeof 0-60° C., preferably in the range of 10-50° C., more preferably inthe range of 15-40° C.

The temperature of the hot water which, during the second period, inthis example after the heating element is switched on, is supplied tothe first and second ingredient in the holder system 2, is at leastequal to a second temperature which is such that in the holder 4, thehot water will extract the coffee 10 whereupon the coffee extract flowsthrough the covering 8 and is dispensed via the outflow opening 32 tothe cup 34. To this end, the second temperature is, for instance, in therange of 60-120° C., preferably in the range of 80-100° C., morepreferably in the range of 90-97° C. The temperature of the water whichis supplied to the first and the second ingredient in the holder 4 ofthe holder system 2 is, for instance, in the range of 60-120° C.,preferably in the range of 80-100° C., more preferably in the range of90-97° C. As the heating element needs some time to heat up, in thisexample, the temperature of the water will increase gradually. Also witha gradual increase of the temperature of the water, during the firstperiod, the temperature of the water will, at most, be equal to thefirst temperature and, during the second period, the temperature of thewater will, at least, be equal to the second temperature.

In the cup 34, the hot coffee extract is mixed with the cold milk sothat coffee with milk is formed. A temperature of the coffee with milkwill be between the temperature of the cold milk and the temperature ofthe hot coffee. In this example, the first and second temperature aresuch that temperature of the coffee with milk is favorable to such abeverage, for instance in the range of 30-100° C., preferably in therange of 70-95° C., more preferably in the range of 85-94° C. Here, thetemperature and a first volume of the cold milk, and the temperature anda second volume of the hot coffee extract in the coffee with milk aretaken into account. It is noted that in the covering, further, astiffening body may be included as known from WO2004/018326.

It applies therefore in general that a method according to the inventioncomprises supplying, during at least a first period to the first andsecond ingredient a first part of the amount of liquid having, at most,a first temperature for obtaining a first beverage part, and supplying,during at least the second period, to the first and second ingredient asecond part of the amount of liquid having, at least, a secondtemperature for obtaining a second beverage part.

It therefore applies, in general, for an apparatus according to theinvention that the apparatus is designed for supplying, during at leasta first period, a first part of the amount of liquid having, at most, afirst temperature to the holder system so that the liquid comes intocontact with the first and the second ingredient for obtaining a firstbeverage part of the beverage which is dispensed via the at least oneoutflow opening, and, supplying, during at least a second period, asecond part of the amount of liquid having, at least, a secondtemperature to the holder system so that the liquid comes into contactwith the first and second ingredient for obtaining a second beveragepart of the beverage which is dispensed via the at least one outflowopening.

FIG. 2 shows an alternative embodiment of the apparatus 1 according tothe invention. Here, parts corresponding to each other in FIGS. 1 and 2are provided with the same reference numeral. Again, the apparatus inFIG. 2 is provided with a holder system 2 with a holder 4 in which isplaced an amount of substance 10 to be extracted and an amount of asubstance 6 soluble in a liquid such as water. In this example, thewater-soluble substance is milk powder/creamer and the substance to beextracted is ground coffee. Other substances are also conceivable, asdescribed in relation to FIG. 1. In this example, the milk powder 6 isincluded in a covering 8 of filtering paper, and the ground coffee 10 isincluded in a covering 12 of filtering paper. In this example, thecoverings 8 and 12 are interconnected such that a milk powder 6 and theground coffee 10 are separated from each other by a single layer offiltering material 36, for instance filtering paper.

In this example, the apparatus 1 is provided with a first liquidreservoir 38 for supplying to the holder system 2 water having, at most,the first temperature and a second liquid reservoir 40 for supplying toholder system water having, at least, the second temperature. To thisend, the second reservoir 40 is provided with the heating unit 24. Inthis example, it is possible that a heating unit 24 is switched oncontinuously for keeping the water in the second reservoir 40 at anincreased, second temperature. It is also possible that the heating unit24 is further provided with a temperature regulating device 42 withwhich, with the aid of, for instance, a temperature detector 44, in amanner known per se, the temperature of the water in the secondreservoir 40 is measured so that a temperature regulating device 42 cankeep the temperature for instance constant on the basis of thesemeasuring results. To this end, the heating device 24 can comprise asignal connection to the temperature detector 44.

In this example, the first reservoir 38 is in fluid communication via afirst supply tube 46 with a valve 48. The second reservoir 40 is influid communication via a second supply tube 50 with the valve 48. Thevalve 48 is in fluid communication with the pump 22. The pump 22 is influid communication with the inflow opening 30 of the holder system 2.In use, the control device 26 can, for instance, control the valve 48such that the fluid communication between the first reservoir 38 and thepump 22 is opened, and the fluid communication between the secondreservoir 40 and the pump 22 is closed. To this end, the control device26 can comprise a signal connection 52 with the valve or with a controlof the valve. Then, during a first period, the control device 26 cancontrol the pump 22, so that unheated, cold water is supplied from thefirst reservoir 38 via the first supply tube 46 to the holder system 2.

In this example, the holder system 2 is provided with a lid 54, so thatduring the first period, cold water can be supplied under pressure tothe holder system 2. The temperature of the cold water is lower than orequal to the first temperature which is selected such that the coldwater is substantially unable to extract the coffee 10 in the holder 4so that cold water flows through covering 12 with ground coffee 10 andends up through the layer of filtering material 36 in the covering 8with the soluble substance 6, thereby forming substantially no coffeeextract. The cold water however can dissolve the milk powder/creamer 6in the holder so that a first beverage part in the form of unheated milkis formed. In this example, the holder system is further provided with anozzle 56. The nozzle spouts a liquid jet in a buffer reservoir 58 wherea layer 60 of liquid is formed before being dispensed via the outflowopening 32 to the cup 34. The nozzle and the buffer reservoir ensurethat the dissolved milk is provided with a fine-bubble froth layer, asdescribed in European patent application 0 878 158. It is also possibleto create the fine-bubble froth layer in different manners or withalternative devices. Examples of these devices are described, interalia, in European patent applications 1 317 199, where the liquid jetsspouts into a buffer reservoir provided with a liquid flow deceleratingbarrier, and 1 317 200, where the liquid jet spouts onto a roughenedsurface, and in international patent application 2003/105642, where theliquid jet spouts onto a jet impact element with a top which is clearfrom an inside wall of a chamber in which the jet impact element isincluded. In addition, it is also possible to provide a solublesubstance in the holder which, upon or after dissolution of the liquid,forms a froth layer (for instance self-frothing creamer).

After a predetermined time after the supply of the cold water to holder2 has started, the temperature switching device 24 can control the valve48 such that the fluid communication between the first reservoir 38 andthe pump 22 is closed, and the fluid communication between the secondreservoir 40 and the pump 22 is opened. The pump 22 may continuepumping, or hold still for some time, during switching of the valve 48.As the water in the second reservoir 40 is already heated, thetemperature of the water supplied to holder 4 will change virtuallyinstantaneously from, at most, the first temperature to, at least, thesecond temperature. Now, hot water is supplied, in this example underpressure, via the second supply tube 50 to the holder system 2. Thetemperature of the hot water is at least equal to the secondtemperature, which is selected such that in the holder, the hot waterwill extract the coffee 10. This coffee extract then flows through thesecond pouch. If the milk powder/creamer has not completely dissolved,with this, a further part will dissolve. After this, the coffee extracthaving, optionally, a further part of the milk powder/creamer dissolvedtherein, will be squirted via the nozzle 56 into the buffer reservoir58. Here, the second beverage part is concerned which differs from thefirst beverage part. Thereupon, the hot coffee extract with afine-bubble froth layer, also called café crème, will be dispensed tothe cup 34. In the cup 34, the hot coffee extract is partly mixed withthe cold frothed milk so that cappuccino is formed. The frothed milktends to float on the coffee extract so that cappuccino is formed withan attractive white froth layer.

Note that in this example, the white froth layer can be formed in thatthe frothed milk, which is white, and the café crème, which has a browncolour, are formed at mutually differing moments, so that the white,frothed milk substantially does not mix with the café crème, but willfloat on the café crème. If, as is the case for instance in an apparatusknown per se, in which water of only one temperature is supplied to themilk powder and the coffee in a holder, the milk powder and the coffeeare dissolved or extracted, respectively, simultaneously, coffee withmilk will be formed which is spouted by the nozzle 56 into the bufferreservoir 58, whereby frothed coffee with milk is formed, also calledcappuccino, with a substantially brown froth layer. Cappuccino with thewhite froth layer may be appreciated more by connoisseurs thancappuccino with the brown froth layer.

In this example too, the temperature of the cappuccino will be betweenthe temperature of the cold milk and the temperature of the hot coffeeextract. The first and the second temperatures are, in this example,selected such that the temperature of the cappuccino is favorable tosuch a beverage, for instance in the range of 30-100° C., preferably inthe range of 70-95° C., more preferably in the range of 85-94° C. Hereare taken into account the temperature and a first volume of the coldmilk and the temperature and a second volume of the hot coffee extractin the cappuccino.

FIG. 3 shows an alternative embodiment of the apparatus according to theinvention while parts corresponding to FIG. 2 are provided with the samereference numeral.

The apparatus in FIG. 3 is provided with a holder system 2 comprising afirst holder 62 in which, in use, the amount of substance 10 to beextracted is included. The holder system is further provided with asecond holder 64 in which, in use, the amount of substance 6 soluble ina liquid such as water is included. The first holder 62 is provided withan outflow opening 66 provided with a filter 68. The filter 68 has theproperty that the hot water, a solution or extract can pass the filter68. However, the filter 68 forms a barrier to the first ingredient (theground coffee) and, in this example also to the second ingredient in drycondition (the milk powder/creamer). The second holder 64 is closed offby a lid 70 which lid 70 is provided with an inflow opening 72. Theinflow opening 72 is in fluid communication with the outflow opening 66.The second holder 64 is further provided with an outflow opening 72provided with a filter 74. In this example, the filter 74 has the sameproperties as the filter 68. The outflow opening 72 is further in fluidcommunication with a nozzle 62.

For filling the second holder 64, the second holder can be removed fromthe lid 70. All this can be realized in a manner known per se. As aresult, the second holder 64 can be filled with the second ingredient.

The first holder 62 can also be uncoupled from the lid 54. In thismanner, the first holder 62 can be filled with the first ingredient.Then, the first holder is replaced so that the first holder is sealedoff fluid-tightly by the lid 54. To this end, between the lid and thefirst holder, a sealing ring 53 known per se is present. Completelyanalogously, between the lid 70 and the second holder 64, a sealing ring55 is present.

As discussed in relation to FIG. 2, in use, during the first period,water having a temperature which is lower than the first temperature isdispensed under pressure by the pump 22 to the holder system 2. First ofall, this water flows under pressure through the first ingredient, thatis, the ground coffee. During the first period at least virtually nocoffee will be dissolved in the relatively cold water. In other words,at least virtually no extraction takes place. Then, the water flows viathe outflow opening 66 under pressure into the second holder 64. In thesecond holder 64, the second ingredient, that is, in this example, themilk powder/creamer, will dissolve. The result is that the water withthe dissolved second ingredient therein, that is, milk, flows underpressure from the outflow opening 72 of the second holder 64. Then, thethus formed milk, that is, the second beverage part, will be supplied tothe nozzle 76. The nozzle 76 forms a jet of the second beverage partwhich, in this example, spouts directly into the mug 34. Upon impact ofthe jet of the second beverage part on the bottom of the mug and, sometime later, upon impact thereof on a second beverage part alreadypresent in the mug 34, air will be whipped into the second beveragepart. As a result, milk with a fine-bubble froth layer will be formed inthe mug 34. In this example, the second period is selected such that atthe end of the first period, at least the greater part of the secondingredient has dissolved. The control device 24 then ensures that at theend of the first period, the second period is started immediately. Tothis end, the valve 48 is switched so that the pump 22 begins pumpinghot water from the reservoir 40. Then, this hot water is supplied underpressure via the conduit 14 to the first holder 62. This hot water isthen pressed through the first ingredient, that is, the ground coffee. Acoffee extract is then formed that leaves the first holder via theoutflow opening 66 and then flows into the second holder 64.Subsequently, the coffee extract flows through the second holder wherebyan optional remainder of the second ingredient can still dissolve. Then,coffee extract leaves the second holder via the outflow opening 72 asthe second beverage part. The second beverage part too is supplied tothe nozzle 76 so that a jet of the coffee extract is formed. This jetimpacts on the milk with the fine-bubble froth layer already present.The result is that the froth layer of the milk floats on the mixtureformed of milk and coffee extract. Thus, a cappuccino is formed with afine-bubble froth layer.

It is noted that the outflow opening 74 of the second holder 64 can alsobe connected to a device for whipping in air as described in Europeanpatent application 1 371 311. Such variants are each understood to fallwithin the framework of the invention. It is further possible that thefirst ingredient is included in a first pouch 10, 12 as described withreference to FIG. 1. This first pouch can then be present in the firstholder 62. Completely analogously, the second ingredient can be includedin a second pouch 6, 8, which pouch is present in the second holder 62.Such variants are each understood to fall within the framework of theinvention. The invention is not limited in any manner to the examplesmentioned of the first and second ingredients. For instance, the firstand the second ingredient can also, both, be included, for instancemixed, in one and the same pouch, as shown in FIG. 5, or in one and thesame holder of the holder system. The second ingredient may alsocomprise further soluble substances such as flavourings, sugar andcocoa. The second ingredient too may comprise a product to be extracted.Completely analogously, the first ingredient can comprise other productsto be extracted such as, for instance, tea. It is also conceivable thatinstead of products to be extracted, the first ingredient comprisessoluble products. The first ingredient may also comprise a concentratethat can be dissolved for obtaining a first beverage part. The sameapplies for the second ingredient. Here, with the method according tothe invention, the first and second ingredient have as a property thatthey differ from each other so that mutually different first and secondbeverage parts can be formed as set forth with reference to FIGS. 1, 2and 3. For obtaining a liquid having a temperature that is lower thanthe first temperature or higher than the second temperature,respectively, the apparatus can also be provided with a cooling unit.For instance, water can be heated with the aid of the heating unit 26for obtaining water having a temperature which is higher than the secondtemperature. The same water can be cooled again with the cooling unitfor obtaining water having a temperature which is lower than the firsttemperature. Such variants too fall within the framework of theinvention.

Finally, with reference to FIGS. 4 a-4 g, a possible temperature curveis represented of the liquid which is supplied to the holder accordingto FIGS. 1-3. Here, the first period is indicated with t1 and the secondperiod with t2. The first temperature is indicated with T1 and thesecond temperature with T2. In this example, T1 is 40° C. and T2 is 60°C. In the example of FIG. 4 a, it appears indeed that during the firstperiod t1, the temperature is lower than T1 and that during the secondperiod t2, the temperature is higher than T2. Further, the first periodt1 and the second period t2 link up with each other. In the example ofFIG. 4 b, the second period is followed by a second first period. In thecase of FIG. 4 c, the temperature increases gradually and the firstperiod t1 ends when the temperature is higher than the first temperatureT1, and the second period t2 starts when the temperature rises above T2.In this example, the first period t1 and the second period t2 do notlink up with each other. There is a third period t3 present between thefirst period t1 and the second period t2. Something similar appliescompletely analogously for the example of FIG. 4 d in which thetemperature proceeds linearly in time.

FIG. 4 e shows that the temperature during the first period and duringthe second period can vary about an average. Here too, the first and thesecond period do not directly link up with each other. This also appliesfor the example of FIG. 4 f and for the example of FIG. 4 g. Suchvariants are all understood to fall within the framework of theinvention.

1. A method for preparing a beverage suitable for consumption from atleast two ingredients and an amount of liquid such, as water which issupplied to the ingredients, wherein a first ingredient comprises asubstance to be extracted or to be dissolved with a liquid and a secondingredient comprises a substance to be extracted or to be dissolved witha liquid, characterized in that the method comprises the steps of:supplying, during at least a first period, to the first and secondingredients, the liquid having, at most, a first temperature forobtaining a first beverage part, supplying, during at least a secondperiod, to the first and second ingredient, the liquid having, at least,a second temperature for obtaining a second beverage part; combining thefirst and the second beverage parts for obtaining the beverage; andselecting the first and second ingredients and the first and secondtemperatures in a manner such that during the first period, the firstingredient dissolves or is extracted to a greater or smaller extent thanduring the second period and/or that during the first period the secondingredient dissolves or is extracted to a greater or smaller extent thanduring the second period so that the first and second beverage partdiffer from each other.
 2. A method according to claim 1, wherein thefirst ingredient comprises a substance to be extracted in the liquid,such as ground coffee and the second ingredient comprises a substance,such as milk powder/creamer, sugar and such additives to be dissolved inthe liquid.
 3. A method according to claim 1, wherein the firsttemperature is lower than the second temperature.
 4. A method accordingto claim 1, wherein the first period is earlier than the second period.5. A method according to claim 1, wherein the first temperature isselected such that during the first period the first ingredient is atleast virtually not extractable with the liquid and that the secondtemperature is selected such that during the second period the firstingredient is extractable with the liquid.
 6. A method according toclaim 1, wherein the first temperature is selected such that at leastduring the first period, the second ingredient is soluble in the liquid.7. A method according to claim 1, wherein the first temperature and thesecond temperature are selected such that the beverage suitable forconsumption has a predetermined temperature, preferably in the range of30-100° C., more preferably in the range of 70-95° C., still morepreferably in the range of 85-94° C.
 8. A method according to claim 1,wherein the first period and the second period link up with each other.9. A method according to claim 8, wherein the beverage is carried outduring the first and the second period.
 10. A method according to claim1, wherein the first temperature is in the range of 0-60° C.
 11. Amethod according to claim 1, wherein the first temperature is in therange of 10-50° C.
 12. A method according to claim 1, wherein the firsttemperature is in the range of 15-40° C.
 13. A method according to claim1, wherein the second temperature is in the range of 60-120° C.
 14. Amethod according to claim 1, wherein the second temperature is in therange of 80-100° C.
 15. A method according to claim 1, wherein thesecond temperature is in the range of 92-97° C.
 16. A method accordingto claim 1, wherein the temperature of the liquid which is suppliedduring the first period to the first and second ingredients is in therange of 0-60° C.
 17. A method according to claim 1, wherein thetemperature of the liquid which is supplied during the first period tothe first and second ingredients is in the range of 10-50° C.
 18. Amethod according to claim 1, wherein the temperature of the liquid whichis supplied during the first period to the first and second ingredientsis in the range of 15-40° C.
 19. A method according to claim 1, whereinthe temperature of the liquid which is supplied during the second periodto the first and second ingredients is in the range of 60-120° C.
 20. Amethod according to claim 1, wherein the temperature of the liquid whichis supplied during the second period to the first and second ingredientsis in the range of 80-100° C.
 21. A method according to claim 1, whereinthe temperature of the liquid which is supplied during the second periodto the first and second ingredients is in the range of 92-97° C.
 22. Amethod according to claim 1, wherein the first ingredient is included ina first pouch, the first pouch comprising a covering of a sheet-shapedmaterial such as filtering paper, transmissive to the liquid and forminga barrier to the first ingredient, and that the second ingredient isincluded in a second pouch, the second pouch comprising a covering of asheet-shaped material such as filtering paper, transmissive to theliquid and forming a barrier to the second ingredient.
 23. A methodaccording to claim 22, wherein the liquid is pressed under pressurethrough the first pouch and through the second pouch.
 24. A methodaccording to claim 22 wherein first, the liquid flows through the firstpouch and then, after having flowed through the first pouch, the liquidflows through the second pouch.
 25. A method according to claim 22,wherein the first pouch and the second pouch are placed in a holdersystem, the holder system being provided with at least one inflowopening and at least one outflow opening and a liquid flow pathextending from the at least one inflow opening to the at least oneoutflow opening while, in use, the liquid is supplied to the at leastone inflow opening for flowing through the first and second pouch, thefirst and second beverage parts leaving the holder system via the atleast one outflow opening.
 26. A method according to claim 25, whereinthe first pouch is included in the liquid flow path upstream of thesecond pouch.
 27. A method according to claim 1, wherein the liquidhaving, at most, the first temperature and the liquid having, at least,the second temperature are supplied from a first reservoir or firstconduit to the first and second ingredients.
 28. A method according toclaim 1, wherein the liquid having, at most, the first temperature issupplied from a first reservoir or first conduit to the first and thesecond ingredients, and the liquid having, at least, the secondtemperature is supplied from a second reservoir or second conduit to thefirst and the second ingredients.
 29. A method according to claim 1,wherein the obtained first beverage part and/or second beverage part,air is whipped-in for obtaining the beverage with a fine-bubble frothlayer.
 30. A method according to claim 1, wherein the first ingredientand/or the second ingredient is provided with at least one substancewhich, upon supply of the liquid, generates froth in the first and/orsecond beverage part.
 31. A method according to claim 30, wherein thesecond ingredient comprises a substance such as milk powder/creamer,soluble in the liquid and at least one substance which, upon supply ofthe liquid, generates froth.
 32. An apparatus for preparing a beveragesuitable for consumption from at least two ingredients and an amount ofliquid such as water which is supplied to the ingredients, wherein afirst ingredient comprises a substance to be extracted or to bedissolved and a second ingredient comprises a substance to be extractedor to be dissolved, the apparatus being provided with at least oneholder system for receiving the first and second ingredient, the holdersystem being provided with at least one inflow opening and at least oneoutflow opening and liquid supply means for, during use, supplying aliquid to the at least one inflow opening of the holder system,characterized in that the apparatus is designed for supplying, during atleast a first period, the liquid having, at most, a first temperature tothe holder system so that the liquid comes into contact with the firstand the second ingredient for obtaining a first beverage part of thebeverage which is dispensed via the at least one outflow opening, andsupplying, during at least a second period, the liquid having, at least,a second temperature to the holder system, so that the liquid comes intocontact with the first and the second ingredient for obtaining a secondbeverage part of the beverage which is dispensed via the at least oneoutflow opening.
 33. An apparatus according to claim 30, wherein theholder system is provided with a holder for including the first andsecond ingredient, while the holder is provided with the inflow openingand the outflow opening of the holder system.
 34. An apparatus accordingto claim 30, wherein the holder system is provided with a first holderand a second holder for including, per holder, at least one of the atleast two ingredients, the first holder being provided with the inflowopening of the holder system, the second holder being provided with theoutflow opening of the holder system, the first holder being providedwith an outlet and the second holder being provided with an inlet, whilethe first holder and the second holder are in fluid communication witheach other via the outlet and the inlet.
 35. An apparatus according toclaim 32, wherein the said fluid communication is formed by a conduit.36. An apparatus according to claim 32, wherein the first temperature islower than the second temperature.
 37. An apparatus according to claim32, wherein the first period is earlier than the second period.
 38. Anapparatus according to claim 32, wherein the first temperature ispredetermined such that during the first period the soluble substancedissolves, at least partly, in the liquid and substantially no substanceto be extracted is extracted.
 39. An apparatus according to claim 32,wherein the second temperature is predetermined such that during thesecond period the substance to be extracted is extracted.
 40. Anapparatus according to claim 32, wherein the apparatus comprises thefirst and second ingredient, while the first temperature and the secondtemperature are predetermined such that the beverage suitable forconsumption has a predetermined temperature, preferably in the range of30-100° C., more preferably in the range of 70-95° C., still morepreferably in the range of 85-94° C.
 41. An apparatus according to claim32, wherein the first period and the second period link up with eachother.
 42. An apparatus according to claim 39, wherein preparing thebeverage is carried out during the first and the second period.
 43. Anapparatus according to claim 32, wherein the first temperature is in therange of 0-60° C.
 44. An apparatus according to claim 32, wherein thefirst temperature is in the range of 10-50° C.
 45. An apparatusaccording to claim 32, wherein the first temperature is in the range of15-40° C.
 46. An apparatus according to claim 32, wherein the secondtemperature is in the range of 60-120° G.
 47. An apparatus according toclaim 32, wherein the second temperature is in the range of 80-100° C.48. An apparatus according to claim 32, wherein the second temperatureis in the range of 92-97° C.
 49. An apparatus according to claim 32,wherein the temperature of the liquid which is supplied during the firstperiod to the first and second ingredients is in the range of 0-60° C.50. An apparatus according to claim 32, wherein the temperature of theliquid which is supplied during the first period to the first and secondingredients is in the range of 10-50° G.
 51. An apparatus according toclaim 32, wherein the temperature of the liquid which is supplied duringthe first period to the first and second ingredients is in the range of15-40° C.
 52. An apparatus according to claim 32, wherein thetemperature of the liquid which is supplied during the second period tothe first and second ingredients is in the range of 60-120° C.
 53. Anapparatus according to claim 32, wherein the temperature of the liquidwhich is supplied during the second period to the first and secondingredients is in the range of 80-100° C.
 54. An apparatus according toclaim 32, wherein the temperature of the liquid which is supplied duringthe second period to the first and second ingredients, is in the rangeof 92-97° C.
 55. An apparatus according to claim 32, wherein theapparatus is further provided with a first pouch in which the firstingredient is included, the first pouch comprising a covering of asheet-shaped materials such as filtering paper, transmissive to waterand forming a barrier to the first ingredient, and a second pouch, inwhich the second ingredient is included, the second pouch comprising acovering of a sheet-shaped material such as filtering paper,transmissive to the liquid and forming a barrier to the secondingredient.
 56. An apparatus according to claim 30, wherein the firstand second pouch are included in the holder system.
 57. An apparatusaccording to claim 31, wherein the first and second pouch are includedin the holder.
 58. An apparatus according to claim 32, wherein the firstpouch is present in the first holder and the second pouch is present inthe second holder.
 59. An apparatus according to claim 53, wherein thefirst pouch is located upstream of the second pouch.
 60. An apparatusaccording to claim 32, wherein the apparatus is designed for supplyingthe liquid under pressure to the inflow opening of the holder system.61. An apparatus according to claim 32, wherein the apparatus isprovided with at least one heating and/or cooling device for heatingand/or cooling the liquid during the first and/or second period.